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first 2 sauces and botteling quesrion

mrjomama12341

mrjomama12341

I have created 2 sauces one is a green jalapeno sauce vinager based(Donkey Punch).
The other is a Sweet bhut jolokia, 7 pot sauce(Red headed step child)...it only contains 1/3 cup vinager.
I have read tons of posts on fermented sauces and I plan to set the donkey punch up to ferment.
I do not want to loose the sweet taste from Red headed step child.
Can I just bottle the sweet sauce at 190 degrees lid and turn upside-down?
Once they open it how long untill it goes bad in the refrigerator .
Is there a better alternative mabie ferment,strain,recook add sugar then bottle?

I'm planning on ordering Louisiana style hot suace bottles in bulk 6oz and I'm ordering labels and shrink wrap tamper resist seals for the lids.
 
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mrjomama12341 said:
I have created 2 sauces one is a green jalapeno sauce vinager based(Donkey Punch).
The other is a Sweet bhut jolokia, 7 pot sauce(Red headed step child)...it only contains 1/3 cup vinager.
I have read tons of posts on fermented sauces and I plan to set the donkey punch up to ferment.
I do not want to loose the sweet taste from Red headed step child.
Can I just bottle the sweet sauce at 190 degrees lid and turn upside-down?
Once they open it how long untill it goes bad in the refrigerator .
Is there a better alternative mabie ferment,strain,recook add sugar then bottle?

I'm planning on ordering Louisiana style hot suace bottles in bulk 6oz and I'm ordering labels and shrink wrap tamper resist seals for the lids.
Click to expand...

Hey mrjomama,

If you intend on making bulk sauces I'd recommend a ph meter, decent ones start at around $100,
just a word about the "Louie" style bottles,
the opening on the bottle is pretty small, I'd think commerical packers use injection to fill the bottles.
I use 5,10 and 12oz bottles with a Stainless funnel, works great and won't collaspe, as far as fermenting...."Rocketman" has that topic cornered...

Greg
 
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I'm no expert on sauce making (only made 1 so far), but if you want to maintain the sweet flavor of your sauce and still keep the ph down below 4, you should use some type of citrus juice (lemon, lime, pineapplle). This will keep you from getting the vinegary taste. You could also use rice vinegar in conjunction with the citrus juice as the rice vinegar has a much milder flavor and won't overpower the sauce.
 
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So Donkey Punch fermentation, you will want to do the fermentation process then make the sauce. I would leave the vinegar out till the fermentation is done. REason is the fermentation process creates Lactic Acid and you won't need the vinegar unless you want to add it for the flavor profile.

Let the fermentation run a minimum of 45 days, well that's what I use for a minimum time. Then process the sauce: 10 minute boil, 45 minute simmer, blender, 15 minute boil, blender, check / adjust ph, heat to 190 for 15 minutes and bottle. Invert bottles making sure the sauce is touching the reducer/lid for 15 minutes.

As for the RHSC just process it as I mention above and you'll be fine. Be sure to check the ph is below 4.7 and you'll have a safe sauce that will be shelf stable for about 6 months.

Hope this helps,
RM
 
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